Best Honey Lime Grilled Skirt Steak With Avocado Tomato Relish Recipes

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GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA



Grilled Skirt Steak With Avocado-Tomato Salsa image

Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)

Provided by Pam-I-Am

Categories     Steak

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup fresh lime juice (about 8 limes)
1 garlic clove, minced
1/2 onion, thinly sliced (for marinade)
1 large sweet onion (for grilling)
1/4 teaspoon black pepper
1/4 teaspoon salt
2 lbs skirt steaks
12 medium corn tortillas, warmed
1 large tomatoes, peeled and seeded
1 medium ripe avocado, peeled and pitted
1 tablespoon red onion
2 tablespoons cilantro
1 jalapeno chile, seeded
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
  • Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
  • Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
  • Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
  • Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
  • Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
  • To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

Nutrition Facts : Calories 536, Fat 26.1, SaturatedFat 7, Cholesterol 89.2, Sodium 434.4, Carbohydrate 31.5, Fiber 6.4, Sugar 3.5, Protein 44.7

HONEY-LIME GRILLED SKIRT STEAK WITH AVOCADO-TOMATO RELISH



Honey-Lime Grilled Skirt Steak With Avocado-Tomato Relish image

Make and share this Honey-Lime Grilled Skirt Steak With Avocado-Tomato Relish recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup honey
3 tablespoons fresh lime juice
1 tablespoon low sodium soy sauce
2 tablespoons parsley, chopped
1/2 teaspoon black pepper, coarsely ground
2 lbs skirt steaks
1 avocado, diced
1 large tomatoes, diced
1/4 cup red onion, finely diced
1 tablespoon cilantro, chopped
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and black pepper

Steps:

  • Combine honey, lime juice, soy sauce, parsley and black pepper in a small bowl. Marinate the skirt steak for 1 hour using one-half of the honey mixture. Preheat grill to medium-high heat.
  • Place steaks on grill and cook for 5 minutes on each side or until desired degree of doneness. Let steaks rest 4 minutes before slicing. Pour remaining honey mixture on top of the sliced steak. Serve with Avocado-Tomato relish.
  • For relish: In a mixing bowl, gently mix all ingredients together making sure not to overmix. Let sit for 20 minutes before serving. Divide evenly to garnish the Honey-Lime skirt steak.

GRILLED SKIRT STEAKS WITH TOMATILLOS TWO WAYS



Grilled Skirt Steaks with Tomatillos Two Ways image

Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruit’s different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos’ raw brightness.

Provided by Ian Knauer

Categories     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Steak     Summer     Grill     Grill/Barbecue     Tomatillo     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 17

For tomatillo salsa:
4 pasillas de Oaxaca (dried smoked chiles), wiped clean
1 pound fresh tomatillos, husked and rinsed, then quartered
1 cup packed cilantro sprigs
2 garlic cloves
1 tablespoon packed dark brown sugar
1 teaspoon molasses (not blackstrap)
1/2 teaspoon ground cumin
1/3 cup vegetable oil
For steaks and tomatillo salad:
1/4 cup vegetable oil, divided
3/4 teaspoon ground cumin
1 3/4 pounds skirt steak, halved
1/2 pound fresh tomatillos, husked and rinsed
1 cup cilantro leaves
2 teaspoons finely chopped shallot
2 teaspoons fresh lime juice

Steps:

  • Make salsa:
  • Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
  • Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
  • Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
  • Grill steaks:
  • Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
  • Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
  • Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
  • Make salad while steaks rest:
  • Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
  • Cut steaks into serving pieces and top with salsa and salad.

CUBAN SKIRT STEAK



Cuban Skirt Steak image

Yum! Served with Recipe #121300, Recipe #70375, fresh avocado slices, sliced lettuce, grilled scallions, or grilled onions, roasted peppers wrapped in tortillas. If you can't find the sour orange juice squeeze the juice of a lime into one cup and then top with OJ to equal 1 cup of the mixture.

Provided by Rita1652

Categories     Steak

Time 26m

Yield 4 serving(s)

Number Of Ingredients 19

3 garlic cloves, minced
1 teaspoon kosher salt
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano, chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon black pepper
2 chipotle chiles in adobo, minced
1 cup sour orange juice (Mixed OJ and lime juice can be subbed)
1 small onion, diced
1 tablespoon olive oil
2 1/4 lbs skirt steaks, each halved crosswise (2 steaks)
grilled scallion
grilled bell pepper
lettuce
cheese
tortilla
salsa
avocado, slices

Steps:

  • Mix marinade ingredients together. Pour into a a large zip-lock bag. Place steak in the bad and seal bag, chilled, at least 6 hours.
  • Bring steak to room temperature, about 30 minutes.
  • While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Grill steak on lightly oiled grill rack, uncovered, turning over once, 6-8 minutes total for medium-rare.
  • Cut steak diagonally across grain into 1/4-inch-thick slices.

Nutrition Facts : Calories 600.8, Fat 29.6, SaturatedFat 9.7, Cholesterol 150.4, Sodium 636.1, Carbohydrate 10.7, Fiber 1.4, Sugar 6.1, Protein 69.5

HONEY-LIME GRILLED STEAK W/ AVOCADO-TOMATO RELISH



Honey-Lime Grilled Steak w/ Avocado-Tomato Relish image

This is one of my favorite grilling recipes. Recipe is from Cooking Light.

Provided by Daily Inspiration S

Categories     Steaks and Chops

Time 35m

Number Of Ingredients 14

1/4 c honey
3 Tbsp fresh lime juice
1 Tbsp low-sodium soy sauce
2 Tbsp parsley, chopped
1/2 tsp coarsely ground black pepper
2 lb skirt steak
FOR THE RELISH
1 avocado, diced
1 large tomato, diced
1/4 c red onion, finely diced
1 Tbsp fresh cilantro, chopped
1 Tbsp balsamic vinegar
1 tsp dijon mustrard
salt and freshly ground black pepper to taste

Steps:

  • 1. Combine honey, lime juice, soy sauce, parsley and black pepper in a small bowl. Marinate the skirt steak for 1 hour using one-half of the honey mixture. Preheat grill to medium-high heat.
  • 2. Place steaks on grill and cook for 5 minutes on each side or until desired degree of doneness. Let steaks rest 4 minutes before slicing. Pour remaining honey mixture on top of sliced steak. Serve with relish.
  • 3. For relish: In a mixing bowl, gently mix all ingredients together making sure not to overmix. Let site for 20 minutes before serving. Divide evenly to garnish the Honey-Lime skirt steak.

GRILLED GARLIC-MARINATED SKIRT STEAK WITH LIME



Grilled Garlic-Marinated Skirt Steak with Lime image

Categories     Beef     Citrus     Garlic     Broil     Kid-Friendly     Quick & Easy     Backyard BBQ     Summer     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 24 Tacos

Number Of Ingredients 9

3 pounds skirt steak (about 3 long steaks)
3 tablespoons finely chopped garlic
3 tablespoons olive oil
coarse salt to taste
3 tablespoons fresh lime juice, or to taste
Accompaniments:
Warm Tortillas
Rajas con Crema orCebollitas Asadas
Fresh Tomato Salsa

Steps:

  • If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
  • Prepare grill.
  • Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
  • Serve steak with accompaniments.

SMOKY AND FIERY SKIRT STEAK WITH AVOCADO-OREGANO RELISH



Smoky and Fiery Skirt Steak With Avocado-Oregano Relish image

This recipe comes from Grilling for Life cookbook by Bobby Flay. Skirt steak is a chewy cut that's full of beefy flavor. It's the perfect vehicle for the big flavors of this dressing. The smokiness comes from the chipotle chiles, which are smoked jalapenos.

Provided by Crafty Lady 13

Categories     Steak

Time 23m

Yield 6 serving(s)

Number Of Ingredients 19

1/4 cup red wine vinegar
2 garlic cloves, chopped
2 chipotle chiles in adobo
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup canola oil
1/4 cup finely chopped fresh cilantro leaves
2 ripe Hass avocadoes, pitted, peeled, and coarsley chopped
1/2 medium red onion, finely chopped
2 limes, juice of
2 tablespoons canola oil
1 tablespoon finely chopped fresh oregano leaves
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 lbs skirt steaks, cut crosswise into 3 equal pieces
1 tablespoon canola oil
1 teaspoon kosher salt
2 teaspoons fresh ground black pepper

Steps:

  • Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse 2 times just to incorporate.
  • Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
  • Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
  • Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.

Nutrition Facts : Calories 563.4, Fat 44.7, SaturatedFat 7.6, Cholesterol 98.3, Sodium 543.2, Carbohydrate 8.1, Fiber 3.6, Sugar 1.8, Protein 33.1

FAJITAS - ARRACHERA - GRILLED SKIRT STEAK



Fajitas - Arrachera - Grilled Skirt Steak image

Traditional recipe with ingredients that have been updated to ones more accessible to us in the USA but this is the same recipe and method used by Mexican families for generations! (The soy sauce is a recent AND YUMMY addition) I saw an Alton Brown show recently in which he used this same method of cooking! The hair dryer is a new generation update- in the 'old days' they just fanned the flames to rid the ashes. UPDATE: 9/2009 Due to a review that this was a little to sweet I have edited the recipe with that in mind. Please adjust the amount of onion and sweetness to your personal taste. Thanks Steph for the input! I do appreciate it! I always enjoy others opinions and ideas!

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 21

2 lbs skirt steaks, tenderized
1/2 cup olive oil
1/3 cup soy sauce
1 large onion, quartered (for less pronounced onion flavor save some for grilling later)
4 large garlic cloves, minced
2 limes, juice of, reserve flesh and rind
1 guajillo chilies, dried, torn in pieces or 1 chipotle chili, from a can of chipotles in adobo
1/2 teaspoon ground cumin
2 tablespoons dark brown sugar, packed (originally asked for 1/4 cup)
1/2 teaspoon salt
tomatoes, quartered (optional)
onion, quartered (optional)
mushrooms, quartered (optional) or mushroom, whole (optional)
summer squash, quartered (optional)
zucchini, quartered (optional)
bell pepper, any color, quartered (optional)
crema (optional)
sour cream (optional)
cheese, grated (optional)
pico de gallo (optional)
salsa (optional)

Steps:

  • In a blender, whir together oil, soy sauce, onion, garlic, lime juice, red pepper or chili/red pepper/chipotle, cumin, salt and sugar until there are no chunks- liquefied. If you do not want to blend them combine all the wet until the sugar is dissolved then add the other ingredients and proceed.
  • Place steak in a ziploc bag and pour in marinade. Toss in the squeezed limes that were juiced and reserved.
  • Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator. We do it overnight.
  • Remove steak from bag and pat dry with paper towels. Toss out marinade.
  • Heat charcoal, preferably natural chunk, until gray ash appears. Daddy uses B & B brand.
  • You want the steak to fit nicely on the coals. You may need to cut the steak so that it fits nicely on the coals. You want the entire surface of the steak in DIRECT contact with the coals.
  • Using a blow dryer, YES A BLOW DRYER! Blow charcoal clean of ash. You could also use a fireplace bellows or something heavy and just 'fan' them until the ashes are off the coals.
  • Once clean of ash lay steaks directly onto hot coals for 1 minute per side. That is all. ONE MINUTE PER SIDE! (If you prefer NOT to use that method you CAN place them on the grill SEE NOTE BELOW!
  • Now place meat in double thickness of aluminum foil, wrap tightly to trap in all the heat and allow to sit for 15 minutes.
  • Want veggies too? While the meat is resting, place a cast iron skillet right on the coals and heat until really scorching HOT. You could use a grill basket instead if you like. Add a little olive oil to coat the pan so that your veggies don't stick. Toss in the veggies and stir (or shake basket a bit) to cook evenly. Remove from skillet when they have reached the desired degree of done-ness!
  • Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Brush off any ash or coals that may have stuck to the meat.
  • Note: You can do this the GRINGO way and cook on a grill over a very hot fire. You want the meat to sear. Just cook about 3 minutes per side instead of 1 minute directly on the coals. The grill rack MUST be placed as close to the coals as possible and the grill rack has been preheated to HOT HOT HOT! You want to sear the heck outta that meat! Then just follow the regular steps! Remember, if you want the meat more DONE you can pop it under the broiler in the house for a minute or two BUT you cannot UNcook the meat! So err on the side of RARE rather than DONE here.).
  • Return to foil pouch (REPEAT AFTER MAMA- NO DISH TO WASH! YEA) and toss with the reserved juice.
  • Fix a taco! We like to heat lots of yummy tortillas right along side the coals. Just wrap the desired amount of tortillas- it is best to keep it 10 or under so that the ones in the middle get nice and yummy too! Anyway, wrap them in a double thickness of aluminum foil and place near the coals. They can hang out and get toasty warm and will be waiting for you!
  • Take a hot, steamy tortilla (authentically corn but use what you want) and add meat and veggies or whatever you like. Fold and eat!
  • ENJOY!
  • Oh ANOTHER Note: Some people like a little more sweetness to their fajita meat- If you are one try adding some 7-up or sprite to the marinade. mmmmm.

Nutrition Facts : Calories 682.6, Fat 45.9, SaturatedFat 10.9, Cholesterol 147.4, Sodium 1788.2, Carbohydrate 15.8, Fiber 1.2, Sugar 9.7, Protein 51.3

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